Didem Tali

An initiative in the Burmese capital trains street children and marginalized youth to become confident chefs.

An initiative in the Burmese capital trains street children and marginalized youth to become confident chefs.

The refugee-run restaurant, launched by a heart surgeon, hopes to create a different kind of conversation about Syrians in Europe.

Turkey’s tiny Christian Assyrian community continues to produce wine the way it has for thousands of years, despite political turmoil and war just across the border in Syria.

After decades of civil war, the cafe scene in Eastern Democratic Republic of Congo is slowly beginning to take off, providing both new delicious food options and a sense of normalcy to a conflict-scarred region.

Kokoreç is made by wrapping lamb intestines around offal such as heart, sweetbread, and lungs, seasoned and roasted slowly over coals. The sound of the knives chopping it also makes the soundtrack of our streets.

In the middle of the ayahuasca industry boom, we wanted to find out what life's been like for one of the local shamans using the mind-bending medicine to heal people.

We spoke to some of the trans women living in the European country where you're most likely to get murdered for being trans.

The fashion world cheered when Western brands like Dolce & Gabbana and Uniqlo launched hijab collections to cater for Muslim audiences. So why do an increasing number of hijabi fashionistas and designers feel more alienated than ever?

Boza is a sweet and sour fermented Turkish winter drink with a pudding consistency and just the barest hint of alcohol.

The German bread tradition has been challenged by a lack of interest in the baking profession and rise of mass production, but it’s rising once again.